Dominican Oatmeal /Avena Caliente

Oat history begins with the history of wild oats which have been considered a weed for as long as man has cultivated grain. The mutated and domesticated form of oat that we know and love, today, has only been cultivated for about 2,000 years (young for a grain).

It got its start in Europe and Asia Minor, and was probably used primarily to feed livestock. Eventually it gained favor as food for humans and became popular in both Ireland and Scotland.

Finally, it made its way to America where George Washington was reported to have planted 580 acres of his own land with oats (a strange choice at the time). Today, the vast majority of oats are grown in North America and Europe.

I’m writing this recipe bacause it is true that we home cooks normally don’t measure ingredients and because of that it is difficult to remake our delicious Dominican dishes, I wish you can be with me and watch how my aunt or my mom cooks…well me too sometimes! hehehehe

My mission for 2013 is to share with you all my recipes with measurements with the intentions to spread the love of cooking into your houses, enjoy your avena!!!!!

Now back to my recipe!

Before I start I soak the oatmeal in water for 30 minutes

Ingredients

1 cup of oatmeal

1 can of evaporated milk

1 cup of regular milk

1 whole cinnamon stick

2 tablespoons white or brown sugar

1 pinch salt

Lemon zest

1 teaspoon of vanilla extract

Directions

Combine milk, oats, cinnamon, and salt in a saucepan. Bring to a boil, stirring constantly for 5 minutes and finally add the sugar, vanilla and the lemon zest and let it cook for 5 more minutes. If you like it light add more milk to it and let it cook for 2 more minutes. You can strain it and serve it, I eat it just like that and it is delicious!!!